Ingredients:
- 1 lb (450g) Italian sausage (mild or spicy, based on preference)
- 2 cups cauliflower rice (or 1 medium head of cauliflower, grated)
- 1 cup almond flour (or ground almonds)
- 1/4 cup unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 1/2 cups chicken broth (low-sodium)
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp rosemary (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Cauliflower Rice:
- If using a whole head of cauliflower, grate it with a box grater or pulse in a food processor to create “rice-sized” pieces.
- In a large skillet over medium heat, add a little butter or oil, and sauté the cauliflower rice for about 5-7 minutes until tender. Set aside.
- Cook the Sausage:
- In a large pan, cook the sausage over medium heat, breaking it into small pieces as it cooks. Once browned and fully cooked, remove any excess fat and set aside.
- Prepare the Vegetables:
- In the same pan, melt the butter over medium heat. Add the chopped onion and celery, sautéing until softened (about 5-6 minutes). Add garlic and cook for another 1-2 minutes until fragrant.
- Mix Everything Together:
- Add the cauliflower rice, cooked sausage, and herbs (sage, thyme, rosemary) into the pan. Stir to combine.
- Gradually add the chicken broth, stirring to help the mixture come together. Cook for an additional 5 minutes, allowing the stuffing to absorb the flavors. Season with salt and pepper to taste.
- Final Touches:
- Remove from heat and let it sit for a few minutes. If desired, garnish with fresh chopped parsley before serving.
Tips:
- For an extra flavor boost, you can add some crumbled bacon to the mixture.
- If you prefer a crunchy top, you can bake the stuffing in a greased dish at 375°F (190°C) for 10-15 minutes.
